Peanut Thai Soup

Author Becky's Mindful Kitchen, inspired by Minimalist Baker


  • 2 lbs carrots
  • 6 c water or broth
  • 1-3 T roasted red chili paste
  • 1/2-1 c peanut butter
  • 2 T sesame oil
  • 3 cloves garlic
  • 1 onion diced
  • 1 c cream or coconut milk or whole milk
  • 1/4 c honey
  • salt to taste, top with fresh basil or mint, optional: serve with fillet of fish such as tilapia or cod


  • This is an awesome one pot soup. Heat oil and cook onions for a few minutes, add in garlic, carrots and water/broth and cover and boil until carrots are soft/tender. Using an immersion blender, blend carrots until smooth.  Blend in peanut butter, honey, red chili paste and salt to taste.  Start with 1/2 of each ingredient, increasing to fit your taste (the range in chili paste and peanut butter reflect that).  Stir in cream and serve! 
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